These delicious biscotti make excellent appetizers for any occasion with rich flavors from Sargento® Shredded Reduced Fat Cheddar Jack Cheese, buttery cornmeal, chopped and smoked sun-dried tomatoes. What a tasty treat!
Preheat oven to 375°F. Line a large baking sheet with parchment paper.
In a large bowl, whisk together flour, cornmeal, baking soda, baking powder, garlic powder, salt and pepper. Stir in sun-dried tomatoes and 3/4 cup cheese until just combined.
In a separate small bowl combine buttermilk, eggs and melted butter; stir.
Add buttermilk mixture to flour mixture and stir until just combined. Dough will be sticky.
Separate dough into two equal portions. Working with one section at a time, transfer dough to parchment paper and mold dough into a 10” X 3” rectangle and flatten slightly. Repeat with the other half of dough.
Bake at 375°F for 25 minutes or until toothpick poked in the center comes out clean. Let cool for one hour.
Using a serrated knife, cut loaves into 1/4 to 1/2-inch slices. Replace each slice onto ungreased baking sheet and bake again at 325°F for 12 minutes. Turn slices over and sprinkle with 1 teaspoon of cheese per slice. Bake for 15 minutes. Transfer biscotti to wire racks for cooling. The biscotti will crisp as they cool.